A couple years ago we stopped by my friend Alisa‘s house quite unexpectedly. I don’t know how she pulled it together, but she served us a lovely dinner with broiled fish and these amazing sausage stuffed mushrooms. Since I had some leftover sausage from the tortellini soup, I tinkered around in my kitchen this week and made something close to Alisa’s mushrooms. They are just delicious. My husband and I must have eaten 25 of them in one evening.
Sorry I didn’t take many tutorial pictures. Some of the steps were too messy (I was covered in egg and breadcrumbs), and I didn’t want to get my camera dirty. Mostly, though, I was just really hungry, and wanted to EAT them, and I rushed.
sausage stuffed mushrooms
18 ounces (510g) large white mushrooms (about one and a half large packages)
For the filling:
1/2 pound (225g) sweet Italian sausage (casings removed)
1 small onion, minced
1 teaspoon finely minced red chili pepper
4 ounces (110g) cream cheese
1/2 teaspoon kosher salt
pinch of freshly ground black pepper
For everything else:
2 eggs, beaten
2 cups (160g) plain Panko bread crumbs
1/3 cup (25g) grated parmesan cheese
4 tablespoons fresh flat leaf parsley, finely chopped
generous pinch kosher salt
1/4 teaspoon freshly ground pepper
1. Preheat the oven to 350 degrees (180 degrees Celsius). Clean off mushrooms with a clean paper towel, and carefully pop out the stems. Set the caps aside, and finely dice the stems (You will add these to the filling.).
2. In a large skillet, breakup and brown sausage. Add in onion, chili pepper, and diced mushroom stems. Saute until sausage is fully cooked and onions are soft and translucent, about 10 minutes. Stir in cream cheese. Set aside and allow to cool.
3. Coat mushroom caps in beaten egg. Place them in a bowl while you prepare the breadcrumb mixture.
4. Toss breadcrumbs, parmesan cheese, parsley, and salt and pepper in a shallow dish.
5. Stuff each mushroom cap with enough sausage mixture so that it is rounded on top. Coat with panko mixture and place on a parchment lined baking sheet. Place largest mushrooms around the edges of the baking sheet and the smallest in the center for even baking.
6. Bake until mushrooms are tender and breadcrumbs are golden brown on top, about 35-45 minutes. Serve.